- 8 cups fresh blueberries
- 6 cups sugar
- 3 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 2 teaspoons grated lemon peel
- 1/2 teaspoon ground nutmeg
- 2 pouches (3 ounces each) liquid fruit pectin
- Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon peel and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 9 half-pints.
Reviews for Canned Blueberry Jam
"I haven't made this yet. One person said it was runny - BB jam is always a little runnier than others though - Did you use less sugar? I like to use less sugar but that can cause runniness. My question is - what do they mean by "cover" the blueberries in the processor? Cover with water? Put the top on the machine? Weird and not clear! That could be where the recipe is gong sideways for some people. We just picked beautiful fresh blueberries yesterday and I want to get it right - so if anybody has input, it will be appreciated!"
"I followed this recipe to the letter! It came out looking like blueberry juice! Can anyone tell me what happened???"
"The water bath process is essential for long term storage. Relying on the heat of the jam to seal the jars simply isn't enough to ensure that bacteria won't develop. Please follow proper canning guidelines whenever you preserve food.Sue StetzelOnline Community ManagerTaste of Home"
"First time jam maker and I love the taste of this with the extra flavored. Excellent. Waiting to see how well it sets up as I just made it this evening."
"If you add a little margarine to the pot you shouldn't have much foam. Good recipe."